Preparation time: 25 minutes, plus at least 30 minutes chilling/setting time

Biscuit Base

250 g ginger nut biscuits

125 g butter

Filling and Garnish

3 lemons

3 limes

1 can (397 g) full fat condensed milk

300 ml double cream

Fresh mint sprig, to decorate (optional)

Lightly grease base of Springform Pan; set aside.

For biscuit base, finely chop biscuits (to make crumbs) in batches on Cutting Board using Food Chopper; put biscuit crumbs into Classic Batter Bowl. Put butter in Small Micro-Cooker; loosely cover and microwave on HIGH about 50-60 seconds or until melted. Add melted butter to biscuit crumbs; mix together using Small Mix ’N Scraper®. Press mixture evenly over base of prepared pan using Small Spreader; chill whilst making filling.

For filling, grate zest from 2 lemons and 2 limes using Microplane® Adjustable Grater; place grated zest in 4-litre Stainless Mixing Bowl. Cut these 2 lemons and 2 limes in half using Forged Cutlery 13-cm Utility Knife; squeeze juice into mixing bowl using Citrus Press. Open can of condensed milk using Smooth-Edge Can Opener; add condensed milk to mixing bowl, scraping out contents of can using Skinny Scraper. Measure double cream in Measure-All® Cup and add to mixing bowl; using Stainless Double Balloon Whisk, whisk ingredients together for about 5 minutes or until mixture is thick. Scrape mixture into pan over biscuit base using Classic Scraper; spread evenly. Chill for at least 30 minutes or until set.

Cut remaining lemon and lime in half; slice halves thinly using Ultimate Mandoline fitted with slicing blade. Decorate top of pie with a few fruit slices (set aside remaining fruit slices for another use); finish with a mint sprig, if desired. Release clip on side of pan; carefully remove pie and place on serving plate. Serve using Slice ’N Serve®.